What are you Baking the Week of June 2, 2024?

This topic has 19 replies, 5 voices, and was last updated 6 months, 2 weeks ago by Mike Nolan.

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June 2, 2024 at 12:12 am #42863
Mike Nolan
Keymaster
I may make a batch of buns to test some of the findings from last week's keto ingredients test. I'll probably make some burger buns and some hot dog buns.

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June 2, 2024 at 9:08 pm #42872
Joan Simpson
Participant
BakerAunt I would love to have both your baked doughnut recipes.
June 3, 2024 at 11:16 am #42875
BakerAunt
Participant
Joan--I just posted the pumpkin one and will get the applesauce one posted later. While I've tried King Artur's pumpkin doughnut recipe, it cannot hold a candle to this one.
June 3, 2024 at 12:45 pm #42876
Joan Simpson
Participant
Thank you BakerAunt.
June 3, 2024 at 7:33 pm #42881
BakerAunt
Participant
On Monday, I baked five mini-loaves of wholegrain pumpkin bread. I will freeze three loaves for fast desserts. We started having slices from one of the other two for dessert tonight.

I also made dough for my Whole Wheat Sourdough Cheese Crackers. It has been over seven weeks since my starter was last fed and about six weeks since I baked the crackers. My husband thinks that he can manage their edges now, as long as he eats them slowly, so I will bake this batch later in the week.
June 3, 2024 at 8:18 pm #42883
Joan Simpson
Participant
BakerAunt it's good to hear your husband is doing better.
June 5, 2024 at 12:20 pm #42890
BakerAunt
Participant
Thank you, Joan. He is having to work to increase how wide he can open his mouth on the side where they operated.

On Wednesday, I tried a recipe for Rieska (Finnish Flat Barley Bread) from the 2nd edition of Bernard Clayton, Jr.'s New Complete Book of Breads (pp. 176-177). I had happened to see the recipe when I was baking the Barley Orange Bread a week or two ago and glanced at the page next to it. It calls for a cup of evaporated milk (or half and half), and I had 2/3 cup to use up, so I added 1% milk to make up the difference. It's a very soft dough, indeed, more like a thick batter. I used a spatula to make it into two 8-inch circles on parchment and baked 13 minutes, turning halfway. I baked it to go with my lunch of Beans and Greens, but I ended up having one with lunch and the other, with strawberry jam, with my tea. My husband and I both like the taste of barley. I order it in 8 lb. bags from Jacob's Grainery in Washington state, as Bob's Red Mill ceased carrying barley flour three or four years ago. I'm always looking for ways to use more barley flour.
June 5, 2024 at 4:48 pm #42892
BakerAunt
Participant
I also adapted a recipe for "Ooey Gooey Blackberry Brownies," which came from the website "Six Sisters Stuff." It used Smucker's Natural Blackberry Spread, but I used some Blackberry, Black Raspberry, and Raspberry Jam that I made and canned two years ago. I replaced the AP flour with white whole wheat and reduced the sugar from 1 cup to ¾ cup. I omitted the milk chocolate chips. I added 1 tsp. flax meal and 1 Tbs. milk powder. I cut the salt from ¾ to ½ tsp. The recipe called for one egg and one egg white. I used just one egg and increased the water from 1/3 cup to 6 oz. I replaced 5 Tbs. butter with 4 Tbs. avocado oil. I used a 7 ½ inch by 1l inch glass baking dish, because fruits mess up my metal pans. The recipe called for a 9 x 9" pan, but I do not have that size in glass, hence the substitution. I baked at the same temperature, but checked after 25 minutes, and it was done. I'll post a review after we taste them.
June 5, 2024 at 5:21 pm #42893
Mike Nolan
Keymaster
Azure Standard has barley flour, it might be worth seeing if they've got a dropoff point near you.

They have an interesting business model, every two weeks or so they pack up orders into semis (including refrigerated/frozen items) and transport them to the local dropoff sites,where volunteers help unload the truck and then the customers load their orders into their vehicles.

Their flours tend to be whole grain and very finely ground, I got some semolina from them but it would be more accurate to call it whole grain durum flour as semolina is generally coarsely ground endosperm. I've also gotten rye berries and tapioca flour from them.

For us, the dropoff point is a nearby shopping center parking lot.
June 6, 2024 at 4:36 pm #42897
Joan Simpson
Participant
I made pie crusts last night and baked an apple pie for the poker game tomorrow night.

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June 6, 2024 at 8:38 pm #42903
Mike Nolan
Keymaster
Nice looking pie.
June 6, 2024 at 9:15 pm #42904
RiversideLen
Participant
That's a great looking pie, Joan!

I made a batch of burger/sandwich buns today.
June 7, 2024 at 8:04 am #42906
BakerAunt
Participant
If I lived near Joan, I would need to learn how to play poker so that I could have a slice of her wonderful desserts!
June 7, 2024 at 10:14 am #42907
Joan Simpson
Participant
Thank you all for the comments on my pie, we'll see how it slices up tonight.
June 7, 2024 at 11:00 am #42908
navlys
Participant
Very nice looking pie, Joan. Glad to hear your husband is moving in a positive direction, BA.
I have some leftover pork rib meat and I'm thinking of making a cuban pita sandwich by adding some ham, swiss cheese ,pickle pieces and mustard. To be contined....
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